Classic Bakewell Tart
This Bakewell tart is one of Britain's favorite desserts; one taste will tell you why. The layer of raspberry jam and the frangipane filling make it perfect for a special occasion.
Ingredients
For the Sweet Shortcrust
- 1 ½ cups all-purpose flour, (190g) plus more for dusting
- ¼ tsp salt
- ½ cup confectioners' sugar, (60g)
- 8 tbsp unsalted butter, chilled, (113g)
- 1 large egg, beaten
Frangipane Filling
- 1 ¼ cups almond flour, (120g)
- ¼ cup all-purpose flour, (35g)
- ¼ tsp salt
- ½ cup unsalted butter, softened, (113g)
- ½ cup granulated sugar
- 1 large egg
- 1 large egg white
- 1 tsp almond extract
- ½ tsp vanilla extract
- ¼ cup raspberry jam
- ½ cup sliced almonds
Recommended Equipment
- Pie Weights or dried beans
Instructions
Prepare the Shortcrust Pastry
- In a food processor, combine the 1 1/2 cups of flour, 1/4 teaspoon of salt, and 1/2 cup of confectioners' sugar. Pulse a few times to blend. Add the chilled butter and pulse about 8 to 12 times, or until the butter is worked into the flour, leaving some small pieces about the size of English peas. Add the beaten egg and pulse until you see the dough beginning to form very small clumps. Press some of the dough together with your fingers to make sure it will hold together.1 1/2 cups all-purpose flour | 1/4 tsp salt | 1/2 cup confectioners' sugar | 8 tbsp unsalted butter, chilled | 1 large egg
- Dump the dough mixture onto a lightly floured board and knead a couple of times, just until the dough forms. Flatten it into a round disc; wrap in plastic wrap and chill in the refrigerator for about 1 hour.
- When the hour is up, preheat the oven to 350°F.
- Roll the pastry out into a 12-inch circle and carefully line a 9-inch tart pan, taking care not to stretch the dough (to avoid shrinkage). Run your rolling pin over the pan to cut off excess hanging pastry. Prick the crust all over with a fork. Line the pan with foil and fill it with pie weights. Bake it in the preheated oven for 15 minutes. Remove the pie weights and foil and bake for 5 minutes longer. Set the crust on a rack to cool.
Make the Filling
- In a bowl, combine the almond flour, 1/4 cup of all-purpose flour, and 1/4 teaspoon of salt. Whisk or stir to blend. Set aside.1 1/4 cups almond flour | 1/4 cup all-purpose flour | 1/4 tsp salt
- In a mixing bowl with an electric mixer, combine the 1/2 cup of softened butter with 1/2 cup of granulated sugar; beat until fluffy and light in color.1/2 cup unsalted butter, softened | 1/2 cup granulated sugar
- Beat in the egg, egg white, and the almond and vanilla extracts until well blended.1 large egg | 1 large egg white | 1 tsp almond extract | 1/2 tsp vanilla extract
- With the mixer on low, beat in the dry almond flour and flour mixture until blended.
- Spread the raspberry jam over the bottom of the cooled crust.1/4 cup raspberry jam
- Spoon the filling batter evenly over the crust and then spread it evenly.
- Sprinkle the filling with the sliced almonds.1/2 cup sliced almonds
- Bake the bakewell tart for about 35 to 40 minutes, or until the top of the tart is golden brown. Let the tart cool for 45 to 60 minutes to serve warm, or cool for 2 hours for room temperature servings.
Tip: If the sliced almonds look a little pale after baking, you can give them a very quick (2–3 minute) toast under the broiler just before serving, but watch them like a hawk!
Nutrition
Calories: 580kcalCarbohydrates: 54gProtein: 11gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 107mgSodium: 177mgPotassium: 135mgFiber: 4gSugar: 26gVitamin A: 767IUVitamin C: 1mgCalcium: 81mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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